Southwestern Cous Cous Salad

KC1126

"This is one of the best low-fat, healthy dishes I have tried. I live off of it in the summer. The recipe originally called for bulgur wheat, which I don't like, so I used cous cous instead."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

15 min servings
Serving size has been adjusted!
Original recipe yields 0 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  • Ready In

  1. Make cous cous according to package directions. Drain and rinse black beans, drain mexicorn. Chop vegetables and mix with beans, mexicorn, spices, oil, and lime juice. Salt to taste. Stir in cous cous, chill and enjoy. Keeps well in fridge up to a week.

Reviews

Read all reviews 0

Other stories that may interest you